Serves 4-6

For the bolognese sauce

1 small onion, peeled and coarsely chopped
1 small carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
15g ( 1/2oz) butter
1 tbsp olive oil
2 cloves of garlic, peeled and crushed or grated
250g (9oz) minced beef or 125g (4 1/2 oz) minced beef and 125g (4 1/2 oz) minced pork
75ml (2 1/2 fl oz) white wine
75ml (2 1/2 fl oz) beef, chicken or vegetable stock
1 x 400g tin chopped tomatoes
Salt, freshly ground black pepper and sugar
1-2 tbsp chopped fresh basil
1 tbsp chopped fresh parsley

For the bechamel sauce

50g (2oz) butter
50g (2oz) flour
600ml (1 pint) milk
75g (3oz) grated cheese, such as Parmesan or Parmesan and Gruyere
12 lasagne sheets (approximately 200g/7oz, depending on size of dish)

For the roast garlic bread

175g (6oz) butter
6-8 cloves of garlic, peeled and crushed or grated

1Preheat the oven to 180degreesC (350degreesF), gas mark 4.

2First make the Bolognese sauce.

Place the onion, carrot and celery in a food processor and whiz until finely chopped. Put the butter and olive oil in a saucepan on a medium heat and when the butter melts, add the onion, carrot and celery and stir over a medium heat for 3-4 minutes until the vegetables are cooked and light golden.

3Turn up the heat, add the garlic and beef and stir, breaking up the lumps of mince until it changes colour. Then add the wine, stock and tomatoes (and all their juice) and season with salt, pepper and a good pinch of sugar. Bring to the boil and reduce the heat to low, simmering with the lid off for about 20 minutes until the Bolognese sauce is quite thick. Finally, add the chopped basil and parsley and season to taste.

4Next make the bechamel sauce. Melt the butter in a medium-sized saucepan, add the flour and cook for 1-2 minutes on a medium heat, stirring so the flour does not burn. Take it off the heat for a moment while you gradually add the milk, whisking all the time. Place the pan back on the heat and whisk until the milk thickens. Season to taste and set aside.

5 To assemble the lasagne, spoon a little Bolognese sauce (about 4 tablespoons), to cover the base of a gratin dish measuring approximately 25cm (10in) square, then cover with a layer of bechamel sauce and sprinkle with cheese. Place sheets of lasagne in a single layer over the cheese, then top with Bolognese sauce and continue until you almost get to the top of the gratin dish. Don't fill it too much, or it will bubble over in the oven . . . stop about 1cm ( 1/2 in) from the top, finishing with a layer of pasta, the bechamel and finally the cheese.

6 When you are ready to eat, place in the oven for about 30-40 minutes until the pasta is cooked and the top is golden and bubbling around the edges.

7 Meanwhile, prepare the garlic bread.

In a small saucepan, melt the butter, then add the garlic and chopped parsley.

Cut along the baguette horizontally (or into smaller slices) and generously brush the melted garlic butter over the cut sides. Put on a baking tray and place in the oven for 15 minutes or until toasted and golden brown.

8 Serve the lasagne with the garlic bread and a green salad.